ANNIE'S LOBSTER BISQUE
I've been trying for over a year to recreate a lobster bisque my son loved at a restaurant we went to in Maine, and I believe this is it! Creamy texture with kind of a tanginess and a bit of a bite and lots of tender lobster bits. And the nice thing about this recipe is that is actually quite nutrition-friendly. High protein, but low fat using lower fat options for the ingredients (1 or 2% milk, fat free broth) and still tastes like you should feel guilty. Don't let the number of ingredients deter you, it's actually very easy to throw together. Note about the cayenne pepper, a small increase or decrease makes a big difference in the amount of bite! Start with the 1/4 teaspoon and go up to taste. Serve with a salad and/or a crusty Italian or French bread.
Provided by Annie
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat the olive oil in a large saucepan over medium heat. Stir in the chopped onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the white wine and sherry. Cook and stir until the liquid has reduced by half. Sprinkle in the flour while stirring to ensure there are no lumps. Once a thick paste has formed, stir in the tomato paste, then pour in the chicken broth and milk. Season with cayenne pepper, black pepper, seafood seasoning, Worcestershire sauce, and green onion.
- Cook and stir over medium heat until the bisque begins to simmer, about 15 minutes. Stir in the lobster meat, and reheat before serving.
Nutrition Facts : Calories 281.1 calories, Carbohydrate 24.3 g, Cholesterol 42.4 mg, Fat 11.1 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 3.6 g, Sodium 552.6 mg, Sugar 13 g
LOBSTER BISQUE
Provided by Valerie Bertinelli
Categories appetizer
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Twist off the claws and tails from the lobsters. Remove the meat, discarding the green tomalley and reserving the shells. Coarsely chop the meat to measure about 2 1/2 cups, and transfer to a bowl; cover and chill.
- Melt 2 tablespoons of the butter in a Dutch oven over medium. Add the lobster shells, and cook, stirring often, until lightly browned, about 8 minutes. Stir in the sherry, and cook until the liquid is nearly evaporated, about 2 minutes. Add the celery, garlic, bay leaves, peppercorns, 4 cups water and 1/2 teaspoon salt. Increase the heat to high, and bring to a boil. Reduce the heat to medium-low, and simmer until reduced to about 2 1/2 cups, about 15 minutes. Pour through a fine-mesh strainer into a bowl; discard the solids. Set aside.
- Meanwhile, melt the remaining 2 tablespoons butter in a medium skillet over medium. Add the onions, carrots, mushrooms, tomato paste, cayenne and 1/2 teaspoon salt. Cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add the wine and bring to a boil over medium-high. Reduce the heat to medium-low, add the reserved lobster stock and simmer until reduced to about 2 cups, about 10 minutes. Remove from the heat.
- Puree the mixture with an immersion blender until smooth. Place over medium heat, stir in the milk and cream, and bring to a simmer. Add the lobster meat, reserving 1/4 cup for garnish.
- To serve, ladle the bisque into bowls and top with the reserved lobster meat and chives.
LOBSTER BISQUE
I can't remember where the original recipe came from, but I have worked on this for some time and it is so good. Simple, quick and yummy. You can substitute crawfish or shrimp for the lobster.
Provided by HeidiSue
Categories Lobster
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 16
Steps:
- In a saute pan heat a little oil over med-high heat and saute shallots, onions, and garlic for one minute.
- Deglaze the pan with the white wine.
- Add the worcestershire, tabasco, and thyme and saute for another minute.
- Deglaze the pan with the sherry.
- Add the paprika, hot water and lobster base and combine well.
- Stir in tomato paste and add the bay leaves.
- Simmer for 10 minutes.
- Whisk in heavy cream and the butter and bring to a boil.
- Add the lobster and simmer until cooked through.
- Serve with crusty garlic bread.
LOBSTER BISQUE
Provided by Robert Farrar Capon
Categories dinner, lunch, soups and stews, appetizer
Time 10m
Yield 4 modest servings
Number Of Ingredients 6
Steps:
- Melt the lobster butter over low heat, mix in the flour and cook, stirring constantly, for 2 minutes.
- Add the lobster stock and, whisking constantly, bring to a boil.
- Add tomato paste, whisk to dissolve it completely and add the cream. (If you add more tomato paste for color, be judicious: stop before you have made the mixture taste like tomato soup.)
- Season to taste with salt and white pepper. Serve hot.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 10 grams, Carbohydrate 10 grams, Fat 29 grams, Fiber 0 grams, Protein 5 grams, SaturatedFat 18 grams, Sodium 452 milligrams, Sugar 4 grams, TransFat 0 grams
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